Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg

Wow! This was such a delicious lunch! I was craving pasta and eggs so I decided to combine the two and see how it would turn out. I found asparagus, mushrooms, and Parmesan in my refrigerator which are ingredients I love with both pasta and eggs so I threw those in the dish too. I simply seasoned the pasta with a teaspoon of butter, sea salt, and freshly cracked pepper. The egg yolk gave the pasta a nice richness without being heavy. This is definitely a new favorite for me… I know it sounds a little strange but trust me – it’s amazing!

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Bring a large pot of salted water to boil over high heat. Cook the spaghetti per instructions. While the pasta cooks, heat the olive oil in a small skillet over medium heat then add the mushrooms & asparagus. Cook the mushrooms and asparagus, stirring often, until golden and tender, about 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.

Meanwhile, add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Drain the cooked pasta then place back into the pan. Add the butter, asparagus, mushrooms, sea salt and freshly cracked pepper, to taste, then toss until mixed combined. Pour into a bowl, top with the poached egg, and Parmesan cheese. Serve immediately. Enjoy.

Directions:

Bring a large pot of salted water to boil over high heat. Cook the spaghetti per instructions. While the pasta cooks, heat the olive oil in a small skillet over medium heat then add the mushrooms & asparagus. Cook the mushrooms and asparagus, stirring often, until golden and tender, about 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.

Meanwhile, add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Drain the cooked pasta then place back into the pan. Add the butter, asparagus, mushrooms, sea salt and freshly cracked pepper, to taste, then toss until mixed combined. Pour into a bowl, top with the poached egg, and Parmesan cheese. Serve immediately. Enjoy.

About Pam

My name is Pam and I am a stay at home mom with two children who inspire me to be a better cook. I love using fresh ingredients, organic when possible, and I like to experiment with different tastes and textures. I try to keep my recipes lower in fat but still tasting great. My favorite hobbies are cooking, photography, and blogging so I decided to combine them and create a recipe blog. It has been a wonderful way to organize my recipes and share them at the same time.

The recipe appeared perfectly Pam and boy was I excited when I read the title in my bloglist. It didn’t disappoint either, my mouth is still watering. What a fabulous pasta dish. I am bookmarking this one.

You should submit it for next week’s presto pasta nights (I think you are too late for this weeks) so more people can get a look at it. This is next week’s host and there are details here.

Hiya Pam, Its been awhile.
Great simple dish!
the earthy flavors from the mushroom and asparagus and then to top it off with a perfect poached egg ….let the yolk ooooze out..
i want this dish now!
recipe came up fine 🙂
thank you!
Lisa
Cookng Sisters

This is a classic Belgian dish too! 🙂 We are used to use fresh white asparagus in here, That’s what Belgium is famous for! I love a good poached egg with this tasty pasta dish! 🙂 All I can say is : Yummy!

Okay…so minus the mushrooms and you may just have my favorite dish. I love pasta. I love asparagus. I love cheese. And I have a sick obsession with a perfectly poached egg. I think this recipe has made you my new foodie hero!